JP6541937B2 - Acidic flower pastes. - Google Patents

Description

  The present invention relates to an acidic flower paste, such as an acidic flower paste and an acidic custard, having good spreadability and extensibility and good packaging material releasability despite the pH being acidic.

  Flower pastes and flower pastes having a body by gelatinization of starch such as custard have been widely used as topping and filling of breads and confectionery. The flour pastes are generally obtained by mixing starches such as wheat flour and grain starch, milk, sugar, eggs, water and the like, and then heating and gelatinizing them, and are generally rich in viscoelasticity. It shows physical properties and texture.

  However, recently, sheet-like flower pastes are often used in roll-in applications where the dough is extended at the same time as bakery dough, and it is not a conventional physical property rich in visco-elastic properties, but rich in spreadability and extensibility. Physical properties are increasingly required. In this case, spreadability and extensibility are generally imparted by adding fats and oils, but in this method, the emulsification is broken due to aging of starches particularly during cold storage, and fats and oils are separated or separated. Emulsification stability has become a problem, such as causing it.

  By the way, recently, a large amount of acid flower pastes containing an acidic material such as citrus juice, yogurt, and coffee has come to be seen. If a large amount of such an acid taste material is blended, there is a problem that the peelability of the packaging material is deteriorated in addition to the fact that the starch gel is broken at the time of producing the flower paste and the body feeling is weakened. In addition, since the emulsion stability is extremely reduced, there is also a problem of water separation during storage.

  In confectionery and baking applications, even when using acid food materials for flour pastes, sugars of about 8 to 30% by mass are usually added to impart sweetness, which is not particularly problematic. In addition to the above problems, in the case of producing flower pastes mainly containing an acidity such as pizza, mayonnaise, cheese, tomato and the like and containing no sweetness, there is a problem that the storage stability is deteriorated because saccharides can not be used.

  Therefore, in the case of flower pastes mainly containing an acidity and containing no sweetness, an acid such as acetic acid, lactic acid or citric acid is further added to improve the storage stability without relying on a preservative. In this case, since the pH is further lowered, the above-mentioned problems occur more remarkably.

Therefore, in the above-mentioned acidic flower pastes, usually, for the purpose of strengthening gel physical properties and improving emulsion stability, it is carried out to increase the compounding amount of protein and thickening stabilizer, but in this method, it is spreadability. And extensibility extremely deteriorates.
The addition of fats and oils for the purpose of improving the physical properties is also carried out, but in order to obtain sufficient spreadability and extensibility, addition of a large amount of fats and oils is required, and as a result, the problem of emulsion stability as described above It will occur.

Here, it is also conceivable to add a synthetic emulsifier for the purpose of improving the emulsion stability, but there is a possibility that the flavor developing property of the taste component of the flower paste may be deteriorated.
As described above, in the acidic flower paste, it has been difficult to achieve both adequate spreadability and extensibility, and sufficient emulsion stability, and to obtain further favorable peelability of the packaging material.

  In order to address this problem, a method using acid-soluble soy protein (see, for example, Patent Document 1) has been proposed. However, this method is an invention for obtaining a flour paste suitable for a continuous baking method, and good spreadability and extensibility can be obtained only after extrusion shear processing such as deposition jitter, and heat resistance and mechanical properties are obtained. Since much protein is used with emphasis on resistance, in addition to physical properties and texture that are extremely strong in visco-elasticity, the peelability of the packaging material is poor when used as it is without performing extrusion shear processing such as deposition jitter. However, spreadability and extensibility were poor, and when used for roll-in applications, there was a problem that adhesion with the dough was poor and further emulsion stability at the time of baking was poor.

JP-A-7-184528

  The present invention provides an acidic flower paste, such as an acidic flower paste and an acidic custard, having good spreadability and extensibility and good packaging material peelability despite the pH being acidic. is there.

  As a result of various studies to achieve the above object, the present inventors have found that it is possible to solve the above problem by containing a small amount of agar in flower pastes of a specific composition, and solve the above problem Found that it is possible.

  The present invention was made based on the above-mentioned findings, and contains 4 to 12% by mass of starches, 4 to 40% by mass of fats and oils, and 0.01 to 1% by mass of agar. To provide

  In the present invention, the flower paste material containing 4 to 12% by mass of starches, 4 to 40% by mass of fat and oil, 0.01 to 1% by mass of agar, and an acidic material is homogenized and then heated. The present invention provides a process for producing acidic flower pastes characterized by cooling.

  The present invention also provides a composite dough obtained by combining the above-mentioned flour pastes and bakery dough, and a bakery food product obtained by heating the composite dough.

  According to the present invention, it is possible to provide flower pastes having good emulsion stability and good packaging material removability, spreadability and extensibility even if the pH is not more than 5.5. When the flower pastes are combined with bakery dough by a method such as wrapping, sanding, topping, laminating and the like to be used as a composite dough, the adhesion with the dough is good and the workability is improved.

Hereinafter, the acidic flower pastes of the present invention will be described in detail.
Flower pastes have a body of gelatinized starch obtained by gelatinizing starches, and examples thereof include flower paste, custard and the like.
Flower pastes generally use, as the above gelatinized starch, gelatinized starch obtained by gelatinizing non-modified starch derived from non-waxy starch such as wheat flour and corn starch. These non-modified starches lose their starch granules due to swelling of starch particles when heat-gelatinized and form a uniform starch gel, and this starch gel forms a body of flower pastes. .

  In the acidic flower pastes of the present invention, only the gelatinized starch obtained by gelatinizing the non-modified starch derived from the non-waxy starch may be used, but the acid resistance is required in comparison with ordinary flower pastes. Therefore, it is preferable to use a modified starch (gelatinized swelling-inhibited starch) that has been processed to suppress swelling of the starch particles, and more preferably, about the starch from which it is derived. Two starches of waxy starch and non-waxy starch are used in combination.

Here, gelatinization swelling suppression starch is described first.
The gelatinization-swelling-restrained starch used in the present invention is a gelatinized modified starch that has been processed by any method so that swelling of starch particles is suppressed when starch is heated and gelatinized, and starch particle shape is left. It is obtained.
That is, this gelatinized swelling-inhibited starch is characterized in that it retains starch grain shape despite being gelatinized starch. Therefore, by using this gelatinization-swelling-inhibited starch, it is possible to obtain the acidic flower pastes of the present invention which have good emulsion stability and good packaging material removability and extensibility.
Specifically as the above-mentioned gelatinization swelling suppression starch, gelatinization crosslinked starch, gelatinization aging starch, gelatinization wet heat treatment starch, gelatinization emulsifying starch processing starch etc. are mentioned, but in the present invention, gelatinization crosslinking is preferred. Starch is used, particularly preferably gelatinized phosphate-crosslinked starch.

  In addition, as raw material starches for the above gelatinization / swelling-inhibited starch, starches generally used in food, such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, rice starch and the like In the present invention, raw material starch (waxy starch) having a high content of amylopectin such as tapioca starch, waxy corn starch, rice bran starch and the like, potato starch, sweet potato starch, sago starch, corn starch, wheat starch, rice starch It is preferable to use together with a raw material starch (non-waxy starch) having a low content of amylopectin such as starch. In the present invention, those having an amylopectin content of 85% by mass or more are referred to as waxy starch, and those having an amylopectin content of less than 85% by mass are referred to as non-waxy starch.

In the acidic flower pastes of the present invention, one or more types of waxy starch-derived gelatinized phosphate cross-linked starch selected from tapioca starch, waxy corn starch and rice bran starch, potato starch, sago starch, corn starch, It is particularly preferable to use together with one or more non-waxy starch derived gelatinized phosphate cross-linked starches selected from wheat starch and rice starch.
Here, the mass ratio (the former: the latter) of the gelatinization swelling suppression starch derived from waxy starch and the gelatinization swelling suppression starch derived from non-waxy starch is preferably 20:80 to 60:40, more preferably 25:75. 50:50. If the proportion of waxy-swelling-inhibited starch derived from waxy starch is less than 20% by mass of the total of the two, aging easily proceeds with time and extensibility may be deteriorated, and it is more than 60% by mass, The peelability of the packaging material may be deteriorated.

In addition, in addition to the gelatinization swelling suppression starch derived from waxy starch and the gelatinization swelling suppression starch derived from non-waxy starch from the acid flour pastes of the present invention as the above-mentioned starch, non-modified used in general acid flower pastes And gelatinized starch may be used in combination.
The content of non-modified gelatinized starch in the acidic flour pastes of the present invention is preferably 50% by mass or less, more preferably 30% by mass or less, still more preferably 5% by mass or less, and most preferably 50% by mass or less. It is preferable not to contain it.

  As raw material starches for non-modified gelatinized starches, starches generally used in food, such as corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, wax rice starch and the like Starches and flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, rye flour, barley flour and rice flour can be used without particular limitation.

  In the acidic flower pastes of the present invention, the total content of all the starches, ie, non-modified gelatinized starch, gelatinized swelling-inhibited starch derived from waxy starch, and gelatinized swelling-inhibited starch derived from non-waxy starch are combined The content is 4 to 12% by mass, preferably 5 to 10% by mass. Although some flours mentioned above as raw material starches of non-modified gelatinized starch include those other than starch (for example, proteins), in the present invention, such flours other than starch are other than starch. The content of starches is calculated as starches including the components of

The acid flower pastes of the present invention need to be at least acidic, but the pH is preferably 1 to 5.5, more preferably 1 to 5.3, and still more preferably 3.0 to 5.3. Do.
Here, if the pH is more than 5.5, the storage stability may not be sufficiently maintained, and if the pH is less than 1, there is a possibility that sufficient emulsification stability can not be obtained in addition to the too strong acidity. is there.

As an acidic raw material used in order to make the acidic flour paste of this invention into said pH, an acidic fruit juice and an acidulant are mentioned, for example.
Acidic juices include strawberry, cassis, blueberry, yuzu, acerola, apricot, plum, orange, orange, kiwifruit, guava, grapefruit, cherry, sheer, watermelon, pear, pear, pear, nut apple, lotus cup, passion fruit, papaya , Biwa, grape, mango, summer sun, hebesu, kumquat, kabosu, sweet summer, fresh, melon, mangosteen, yellow peach, white peach, litchi, raspberry, apple, lemon juice, puree with reduced water content And pastes, jams and other processed products.
Moreover, as an acidulant, specifically, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbon, acetic acid, fumaric acid, malic acid, phosphoric acid, phytic acid and salts thereof One or two or more of them can be used.
Examples of acidic food materials other than fruit juices and acidulants include fermented foods such as cheese, fermented milk, fermented fruit juice and wine, and coffee.

  Moreover, as said fats and oils used for acidic flour pastes of this invention, palm oil, palm kernel oil, coconut oil, corn oil, cotton seed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, for example Various vegetable oils and fats such as olive oil, canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, soy sauce, etc. and one or more of them selected from hydrogenation, fractionation and transesterification Processed fats and oils etc. are mentioned. These fats and oils may be used alone or in combination of two or more. Among these, it is preferable to use in combination a transesterified oil and fat obtained by transesterification of palm fractionated soft part oil, and an extremely hardened hydrogenated polyester oil. In this case, it is preferable to use 50 to 99.8% by mass, particularly 70 to 99.6% by mass, based on total fats and oils, of transesterified fats and oils obtained by transesterification of palm fractionated soft part oil. It is preferable to use 0.2 to 2% by mass, particularly 0.4 to 1% by mass in combination.

In the acidic flour pastes of the present invention, the content of fats and oils is 4 to 40% by mass, preferably 5 to 30% by mass, and more preferably 5 to 25% by mass. If the content of the fat or oil is less than 4% by mass, an acidic flower paste having good spreadability or extensibility can not be obtained. Moreover, when it exceeds 40% by mass, the emulsion stability is deteriorated, it is easily sticky, and the oil component is easily separated, and further, there is a problem that the acid dissolution of the acid flower paste becomes waxy, and further, the acid flower paste and In the baking of a composite dough composited with bakery dough, intense oil separation occurs.
In addition, when the auxiliary material containing fats and oils is used for the acidic flour pastes of this invention, the content of the said fats and oils shall also include the fats and oils contained in those auxiliary materials.

In addition, saccharides can be used for the acidic flour pastes of this invention.
The saccharides are not particularly limited as long as they are monosaccharides other than saccharides of high molecular weight such as starches, disaccharides, low molecular weight saccharides such as oligosaccharides, for example, white sucrose, granulated sugar, powdered sugar, Liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, sucrose bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, Xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides and the like can be mentioned. These saccharides can be used alone or in combination of two or more.

  The content of the above saccharides can be used in the acidic flower pastes of the present invention without particular limitation in the range of 0 to 40% by mass as solid content, but from the aspect of the flavor developing property of the acidic flavor material, Further, in the present invention, the amount of the saccharide is preferably 10% by mass or less as the solid content in the flour paste of the present invention, since the acid has a certain degree of storage stability by the acid without using the saccharide.

Moreover, it is preferable that the acidic flour pastes of this invention do not contain a trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils, except for fully hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids .
On the other hand, there is almost no trans acid in natural fats and oils, and only less than 10% by mass is contained in fats and oils derived from ruminants. In recent years, there has also been a need for an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans acids and that has an appropriate consistency.
The term "substantially free of trans acids" as used herein means that the content of trans acids is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably 1% by mass, based on the total constituent fatty acids of fats and oils. It means that it is the following.

  The acidic flour pastes of the present invention contain 0.01 to 1% by mass, preferably 0.05 to 0.5% by mass, and more preferably 0.1 to 0.5% by mass of agar. By containing a small amount of agar in this manner, the peelability of the packaging material can be dramatically improved while maintaining good spreadability and extensibility of the acidic flower pastes. In addition, since the emulsion stability is improved, the physical property improvement effect by preventing the emulsion destruction at the time of production or at the time of the combined work with the bakery dough, etc., the water separation prevention effect and the texture improvement effect by improving the water retention It is also possible to obtain

  The above effects of the present invention can be obtained with agar alone among many thickening stabilizers. For example, when gellan gum which is a stronger gelling agent is used, the peelability of the packaging material is improved but the emulsion stability is not good. Emulsification stability is improved to some extent by using a guar gum having a higher thickening effect, but the releasability of the packaging material is poor. Thus, although agar is not usually used as an acid food because it is low in acid resistance among thickening stabilizers, the reason why the effect of the present invention can be obtained is not clear, but the neutral region is not clear. In this case, only agar can realize a gel with a texture that is not sticky, but it has a similar texture, so it seems that even in the acidic region, it has some similar effect.

  The agar that can be used in the present invention is not particularly limited, but may be any that is conventionally used for food, and examples include agar obtained by mainly extracting from red algae, tengusa, ogonori etc. . The agar includes thread agar, stick agar, flake agar, powdered agar and the like. In addition, agar whose physical properties have been modified by any method can also be used. In addition, as agars whose physical properties are modified, those having increased gel strength, those having weakened gel strength, those having enhanced viscoelasticity, those having reduced viscoelasticity, those having high melting point, those having low melting point, etc. Can be mentioned. In the present invention, one or more of these may be used without particular limitation.

In addition, as agar used by this invention, it is preferable that a mass mean molecular weight is 30,000-1,000,000, and it is more preferable that it is 200,000-400,000. Moreover, it is preferable that it is 10 to 1,200 g / cm < ² >, and, as for the gel strength of the sun cold water type in 1.5 mass%, it is more preferable that it is 500 to 800 g / cm < ² >. By using agar in this range in the present invention, the sufficient effect described above can be obtained with a smaller addition amount.

  Further, the acidic flour pastes of the present invention are particularly preferable in that the emulsion stability can be improved by containing locust bean gum and xanthan gum in addition to agar. The content of locust bean gum and xanthan gum in the acidic flower pastes of the present invention is 0.01 to 2% by mass, particularly 0.1 to 1% by mass in total of locust bean gum and xanthan gum in the acidic flower pastes. Is preferred. The weight ratio of locust bean gum to xanthan gum is not particularly limited, but in the former: the latter, preferably 30 to 70:70 to 30, more preferably 40 to 60:60 to 40.

Moreover, the acidic flour pastes of this invention can contain other thickening stabilizers other than the said agar, locust bean gum, and xanthan gum in the range which does not affect the effect of this invention.
Examples of the above-mentioned other thickeners include gellan gum, guar gum, carrageenan, gum arabic, algins, pectin, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, glucomannan, gelatin and the like. And one or more selected from these can be used.
The content of the above-mentioned other thickening / stabilizing agent is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, in the acidic flower paste of the present invention.

Moreover, it is preferable that the acidic flour pastes of this invention do not contain a synthetic emulsifier by the point which can make taste development property favorable.
Examples of the above synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Examples thereof include sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  For the acidic flour pastes of the present invention, an emulsifier that is not the above synthetic emulsifier can be used. Examples of the emulsifying agent include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule coat protein, and one or more selected from these can be used. .

  It is possible to use other food materials and food additives which can be usually used as raw materials for flower pastes in the flower pastes of the present invention, for example, water, saltiness agents such as sodium chloride and potassium chloride, milk・ Milk and dairy products such as condensed milk, skimmed milk powder, casein, whey powder, butter and cream, sweeteners such as stevia and aspartame, coloring agents such as β-carotene and caramel and erythema pigment, tocopherol, tea extract and the like Antioxidants, plant proteins such as wheat protein and soy protein, milk proteins such as whey protein concentrate and total milk protein, animal proteins, eggs such as whole egg, egg yolk and egg white powder, various egg products, flavoring agents, seasoning , Food preservatives, preservatives, enzymes, fruits and juices other than the above-mentioned acidic ingredients, nut paste, spices, spice extracts, cocoa mass, cocoa powder, vegetables, Kind, seafood and the like.

  Among these food ingredients and food additives, water and components containing water such as milk and eggs are used so that the water content in the acidic flower paste of the present invention is 30 to 70% by mass. It is preferable to do.

Next, the method for producing the acidic flour pastes of the present invention will be described.
The acidic flour pastes of the present invention are obtained by homogenizing a flour paste material containing 4 to 12% by mass of starches, 4 to 40% by mass of fats and oils, 0.01 to 1% by mass of agar, and an acidic material. It can be obtained by heating and cooling.

  In addition, when using gelatinization swelling suppression starch as the above-mentioned starches here, the swelling suppression starch may be gelatinized or non-gelatinized, but the following pre-emulsification is possible. It is preferable to use non-gelatinized ones in that the viscosity of the composition is suppressed, the production is easy and stable production is possible.

Hereafter, the preferable manufacturing method of the acidic flower pastes of this invention at the time of using the swelling suppression starch derived from waxy starch and the swelling suppression starch derived from non-waxy starch is described.
Specifically, first, 4 to 12% by mass of starches (the starches include the above-mentioned swelling-inhibited starch derived from waxy starch and the swelling-inhibited starch derived from non-waxy starch), 4 to 40% by mass of fat and oil, and water, Heat, dissolve and emulsify and mix acid flour, egg, etc., as well as acid flower paste, acid juice, acidulant, acidulase, acidulose, acidulase, sugars, locust bean gum and xanthan gum as required, and other ingredients. Prepare a pre-emulsified composition. At that time, it is preferable to set the ratio of the aqueous phase to the oil phase (the former: the latter, based on mass) to 90:10 to 65:35. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability.

  Next, the obtained pre-emulsified composition is homogenized by a homogenizing device such as a valve homogenizer, homomixer, colloid mill or the like, preferably under a pressure range of 0 to 80 MPa, and then heated. Heating can be performed by direct heating method such as injection type or infusion type, or UHT, HTST, batch type, retort, microwave heating etc using indirect heating type such as plate type, tubular type or scraping type. Alternatively, it can be carried out by heat sterilization or heat cooking using an open flame or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.05 to 30 minutes. In addition, after heating, it may be homogenized again if necessary.

  In addition, although non-gelatinized starch is swollen and gelatinized by this heating operation, since the swelling-suppressed starch used in the present invention is suppressed from swelling even at this stage, the obtained acid flower pastes can be used among them. It has a starchy shape. Moreover, when gelatinization swelling suppression starch is used, the shape of starch is hold | maintained, without further swelling also in this step.

  Next, the heated pre-emulsion composition is cooled. The cooling may be either rapid cooling, gradual cooling, etc., and aging may be performed before or after cooling. Furthermore, the obtained acidic flour pastes of the present invention may be stored in a refrigerated or frozen state, if necessary.

  Furthermore, the acid flour pastes of the present invention may be in the form of a sheet, a block, a cylinder, a die, or the like. The preferred size for each shape is: sheet: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, cylindrical: Diameter: 1 to 25 mm, length: 5 to 100 mm, die shape: 5 to 50 mm in length, 5 to 50 mm in width, and 5 to 50 mm in thickness.

  The acid flower pastes of the present invention thus obtained are used for filling, topping, kneading, and folding (roll-in), such as cookies, pies, shoes, sachets, sponge cakes, butter cakes, cake donuts, etc. It can be widely used in confectionery, bread, French bread, danish, sweet roll, bread such as yeast donut, and the like. Among them, the flour paste of the present invention can be particularly preferably used for folding (rolling in).

Next, the composite fabric of the present invention will be described.
The composite dough of the present invention is obtained by combining the acidic flour pastes of the present invention in bakery dough by methods such as filling, topping, kneading, folding, wrapping and the like.

  As the above-mentioned bakery dough, for example, cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, sweet bread dough, french bread dough, danish dough, sweet roll dough, yeast Examples include confectionery dough such as donut dough and bread dough.

  As the above-mentioned composite dough, for example, a wrapping dough in which paste-like acidic flower pastes are wrapped in bakery dough, a laminated dough in which paste-like acidic flower pastes are topped or sanded in bakery dough, sheet-like in bakery dough The layered flour is made by rolling in the acid flour pastes of the present invention, and in the continuous bread making line, the block-shaped acidic flour pastes are extruded into a thin plate using a fat pump etc. The mixed dough etc. which disperse | distributed the dice-like acidic flower pastes in bakery dough are mentioned.

  The use amount of the acidic flour pastes of the present invention in the composite dough of the present invention varies depending on the type of bakery dough, but generally, it is preferably 10 to 100 parts by mass, more preferably 100 parts by mass of the bakery dough. It is 20-70 mass parts.

Next, the bakery food of the present invention will be described.
The bakery food of the present invention is obtained by heating the above-mentioned composite dough, if necessary, after rolling, shaping, rolling and racking.

Examples of the heating method include baking, frying and steaming, and one or two or more kinds of treatments selected from these can be performed.
The baking conditions in the case of baking the said composite material | dough are the same as that of a normal bakery foodstuff, Preferably it is preferable to carry out at 160-250 degreeC, especially 170-220 degreeC. If the temperature is less than 160 ° C., the fire tends to deteriorate and a good food texture can not be obtained. When the temperature exceeds 250 ° C., the water content of the acidic flower pastes is too much and the color and gloss are likely to be deteriorated, and further, burnt is caused and the taste tends to be deteriorated.

Rack time is particularly effective when frying the above composite dough. By taking the rack time, it is possible to remove the moisture of the bakery dough and to solidify the surface, and as a result, it is possible to reduce the moisture of the bakery dough and to reduce the oil absorption during the frying operation. It is desirable to take the desired effect, and by leaving in an environment of 50% or less relative humidity for 10 to 40 minutes, a preferable effect can be obtained.
The frying operation of the above-mentioned composite dough is carried out at a temperature of 160 to 250 ° C., preferably 170 to 220 ° C., as in ordinary doughnuts. If the temperature is less than 160 ° C., oil absorption is large and it is difficult to obtain a good texture. If it exceeds 250 ° C., it may burn and taste may deteriorate.

  The steaming conditions for steaming the above composite dough are the same as for ordinary steaming cakes, preferably 80 to 120 ° C., particularly 90 to 100 ° C., and humidity preferably 90 to 100%, more preferably 95 to 100%. Is preferred.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

Example 1
Agar (mass average molecular weight 300,000, 1.5 mass) to 19.94 mass% of random transesterified fat and oil of palm superolein having an iodine value of 65 and 0.06 mass% of a super-high hydrogenated oil (having an iodine value of less than 1) The gel strength of the sun cold water system in% was 700 g / cm ² ) 0.3% by mass, 0.2% by mass of xanthan gum and 0.2% by mass of locust bean gum were added to form an oil phase. 56.3% by mass water, 2.1% by mass phosphoric acid crosslinked starch derived from waxy corn, 4.9% by mass phosphoric acid crosslinked starch derived from corn, 10% by mass sugar mixed fructose glucose liquid sugar (sugar content 75% by mass), 2% by mass of sodium chloride, 3% by mass of protein-concentrated whey powder, 0.2% by mass of dried egg white, 0.3% by mass of lactic acid and 0.5% by mass of tomato flavor were mixed to obtain an aqueous phase. The oil phase and the aqueous phase are heated, dissolved, mixed, emulsified, homogenized, heat-sterilized, pillow-filled in a 0.2 mm-thick polyethylene packaging material, cooled to 22 ° C., 400 mm long, 200 mm wide, There was obtained a tomato-flavored acidic flower paste which was in the form of a sheet having a thickness of 8 mm and to which no synthetic emulsifier was added.
The acidic flour paste has a pH of 4.5, a starch content of 7% by mass, a fat and oil content of 20% by mass, an agar content of 0.3% by mass, and a saccharide content of 7.5% by mass as solid content , The weight ratio of waxy swelling suppressing starch derived from waxy starch to non-waxy starch derived gelatinizing swelling suppressing starch is 30:70, the content of gelatinizing swelling suppressed starch in starch is 100% by mass, the content of trans acid is It was 1% by mass or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Example 2
Example 1 was repeated except that 0.3% by mass of agar was changed to 0.8% by mass, and 56.3% by mass of water was changed to 55.8% by mass. A sheet-like tomato-flavored acidic flower paste, which is an additive, was obtained.
The acidic flour paste has a pH of 4.5, a starch content of 7% by mass, a fat and oil content of 20% by mass, an agar content of 0.8% by mass, and a saccharide content of 7.5% by mass as solid content , The weight ratio of waxy swelling suppressing starch derived from waxy starch to non-waxy starch derived gelatinizing swelling suppressing starch is 30:70, the content of gelatinizing swelling suppressed starch in starch is 100% by mass, the content of trans acid is It was 1% by mass or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

[Example 3]
Example 1 was repeated except that 0.3% by weight of agar was changed to 0.15% by weight, and 56.3% by weight of water was changed to 56.45% by weight. A sheet-like tomato-flavored acidic flower paste, which is an additive, was obtained.
The acid flour paste has a pH of 4.5, a starch content of 7% by mass, a fat and oil content of 20% by mass, an agar content of 0.15% by mass, and a saccharide content of 7.5% by mass as solid content , The weight ratio of waxy swelling suppressing starch derived from waxy starch to non-waxy starch derived gelatinizing swelling suppressing starch is 30:70, the content of gelatinizing swelling suppressed starch in starch is 100% by mass, the content of trans acid is It was 1% by mass or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Example 4
A sheet-like tomato-flavored acidic flower having no synthetic emulsifier added by the same formulation and manufacturing method as in Example 1 except that the pH is adjusted to 3.5 using lactic acid after heat sterilization in Example 1. I got a paste.
The pH of this acidic flour paste is 3.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0.3% by mass, and the sugar content is 7.5% by mass as solid content , The weight ratio of waxy swelling suppressing starch derived from waxy starch to non-waxy starch derived gelatinizing swelling suppressing starch is 30:70, the content of gelatinizing swelling suppressed starch in starch is 100% by mass, the content of trans acid is It was 1% by mass or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 1
Example 1 was repeated except that 0.3% by mass of agar was changed to 2% by mass and 56.3% by mass of water was changed to 54.6% by mass. A sheet-like tomato-like acid flower paste was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 2% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 2
Same as Example 1, except that 0.3% by mass of agar in Example 1 was not added and 56.3% by mass of water was changed to 56.6% by mass, no synthetic emulsifier was added. A sheet-like tomato-flavored acidic flower paste was obtained.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 3
The procedure of Example 1 was repeated except that 1% by mass of gelatin was used instead of 0.3% by mass of agar in Example 1 and 56.3% by mass of water was changed to 55.6% by mass. A sheet-like tomato-flavored acidic flower paste was obtained without the addition of a synthetic emulsifier.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 4
The same formulation and process as in Example 1 except that 0.1% by mass of gellan gum was used instead of 0.3% by mass of agar in Example 1 and 56.3% by mass of water was changed to 56.5% by mass. Thus, a sheet-like tomato-flavored acidic flower paste was obtained without addition of a synthetic emulsifier.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 5
A sheet-like tomato-flavored acidic flower paste which is the same as that of Example 1 except that 0.3% by mass of agar in Example 1 is changed to 0.3% by mass of HM pectin. I got
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 6
The same as Example 1, except that the agar in Example 1 was not added, 0.2% by mass of xanthan gum was changed to 0.4% by mass, and 56.3% by mass of water was changed to 56.4% by mass. A sheet-like tomato-flavored acidic flower paste was obtained by the compounding and manufacturing method, with no synthetic emulsifier added.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 7
Example 1 was repeated except that agar in Example 1 was not added, 0.2% by mass of locust bean gum was changed to 0.4% by mass, and 56.3% by mass of water was changed to 56.4% by mass. A sheet-like tomato-flavored acidic flower paste was obtained by the same formulation and manufacturing method, without the addition of a synthetic emulsifier.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

Comparative Example 8
The same formulation as in Example 1 except that agar in Example 1 was not added, 3% by mass of protein-concentrated whey powder was changed to 6% by mass, and 56.3% by mass of water was changed to 53.6% by mass. A sheet-like tomato-flavored acidic flower paste was obtained by the production method without the addition of a synthetic emulsifier.
The pH of this acidic flour paste is 4.5, the starch content is 7% by mass, the fat and oil content is 20% by mass, the agar content is 0% by mass, the saccharide content is 7.5% by mass as solid content, waxy The mass ratio of starch-derived gelatinization-swelling-inhibited starch to non-waxy starch-derived gelatinization-swelling-inhibited starch is 30:70, the content of gelatinization-swelling-inhibited starch in starch is 100% by mass, and the content of trans-acid is 1 mass % Or less.
The obtained acidic flower paste was subjected to the below-mentioned packaging material peelability test, the emulsification stability test, and the below-mentioned bakery test.

<Packaging material peelability test>
The acidic flower pastes obtained in the above Examples 1 to 7 and Comparative Examples 1 to 8 are stored under refrigeration at 5 ° C. for 24 hours, and then the peelability of the packaging material is evaluated according to the following evaluation criteria. As noted in 1.
-Packaging material peelability evaluation criteria ◎: no adhesion to the packaging material was observed at all.
○: no adhesion to the packaging material was observed, but it was not glossy.
Δ: Slight adhesion to the packaging material was observed.
X: Clear adhesion to the packaging material was observed.

<Emulsification stability test>
The acidic flower pastes obtained in the above Examples 1 to 7 and Comparative Examples 1 to 8 are stored frozen at -20 ° C for 3 weeks, and then thawed overnight with a thermostat at 10 ° C, and the emulsified state is evaluated according to the following evaluation criteria The evaluation was carried out according to and the results are shown in Table 2.
Emulsion stability evaluation criteria 評 価: Neither water separation nor oil separation was observed at all.
○: No separation of water or oil was observed, but it was not glossy.
Δ: Some water separation was observed.
X: Some oil separation was observed.
××: clear water separation was observed.
×××: clear oil separation was observed.

<Bakery examination>
The sheet-like acidic flower pastes obtained in Examples 1 to 7 and Comparative Examples 1 to 8 were used to produce flower paste folded danishes according to the following composition and manufacturing method.
With respect to the obtained acidic flower paste-folded danish, evaluation of workability at the time of roll-in and mouth melting of the acidic flower paste portion were respectively performed according to the following evaluation criteria. The results are shown in Table 3.

(Denish dough formulation)
50 parts by weight of strong flour, 50 parts by weight of weak flour, 3 parts by weight of skimmed milk powder, 1.5 parts by weight of common salt, 8 parts by weight of whole eggs (net), 3 parts by weight of yeast, 0.1 parts by weight of yeast food, margarine 10 for kneading Parts by mass, cold water 48 parts by mass, chip margarine 70 parts by mass.

(How to make Danish dough)
Put flour, flour, skimmed milk powder, yeast food, margarine for kneading into a mixer ball, mix for 3 minutes until each material becomes uniform at low speed using a vertical mixer, and then freeze it in chip-like margarine And mixed for 1 minute at low speed. Furthermore, while stirring, yeast and sodium chloride-dissolved cold water and whole eggs were added, mixed at low speed for 2 minutes, and the kneading temperature was adjusted to 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a freezer at −20 ° C., and three folds were performed in a reverse sheeter to obtain 27 layers of Danish dough.

(Manufacturing method of acid flower paste folded danish)
After rolling the above denish dough to a thickness of 6 mm and stacking 50 parts by mass of the acid flower paste in sheet form with 100 parts by mass of the danish dough, the sheet is wrapped and subjected to two-fold roll-in operation with a reverse sheeter A composite fabric which is a laminated fabric of layers (9 layers of acid flower paste layer) was obtained. After cooling this composite fabric at 2 ° C for 4 hours, it is rolled to a thickness of 10 mm, cut into a width of 30 mm and a length of 150 mm, and one cut is made in the center, and the end portion is rolled three times. This was arranged on a baking sheet, fermented for 50 minutes with a heating chamber at a temperature of 34 ° C and a relative humidity of 80%, and then fired for 14 minutes with a fixed crucible set at an upper temperature of 200 ° C and a lower temperature of 180 ° C.

-Workability at roll-in (extensibility and adhesion to fabric) Evaluation criteria ◎: Moderate hardness, good extensibility, and no cuts.
++: somewhat hard, but extensibility is good.
−-: somewhat soft but stretchability is good.
++: too hard, poor extensibility, slightly broken
−-: Stickiness, slight slippage of the fabric observed.
X +: too hard, extensibility very bad, many cuts.
X-: Stickiness was high, and it was seen from the dough that slipped from the dough.
-Melt evaluation criteria ◎: Very good melt in the mouth.
○: Good mouth melt.
Δ: slightly waxy or slightly sticky, slightly poor
X: Waxy texture or heavy stickiness, poor.

Claims (9)

  Acidic flower pastes for sheet-like roll-in characterized by containing 4-12 mass% of gelatinization swelling suppression starch, 4-40 mass% of fats and oils, and 0.15-0.8 mass% of agars.   The acidic flower pastes according to claim 1, wherein the pH is 1 to 5.5.   The acid flour pastes according to claim 1 or 2, wherein the gelatinization swelling suppression starch contains a gelatinization swelling suppression starch derived from waxy starch and a gelatinization swelling suppression starch derived from non-waxy starch.   Content of saccharides is 10 mass% or less as solid content, Acidic flower pastes as described in any one of Claims 1-3 characterized by the above-mentioned.   The acid flower pastes according to any one of claims 1 to 4, which contain substantially no trans acid.   The acidic flower pastes according to any one of claims 1 to 5, further comprising xanthan gum and locust bean gum.   The acid flower pastes according to any one of claims 1 to 6, which do not contain a synthetic emulsifier.   The composite dough which compounded the acidic flour pastes and the bakery dough as described in any one of Claims 1-7. A bakery food produced by heating the composite dough according to claim 8 .